GE TBX12 Suggested Storage Times for Meat and Poultry, Fresh Food Storage Tips, Vegetables

Suggested Storage Times for Meat and Poultry*

Eating	quality				DAYS IN	MONTHS IN
drops after				REFRIGERATOR		FREEZER
time shown				AT 35° to 40° F.		AT 0° F.
				(2” to 4° c.)		(-18° C.)
Fresh Meats
Roasts (Beef & Lamb) 3 to 5						6 to 12
Roasts (Pork & Veal).. 3 to 5						4 to 8
Steaks	(Beef)		3	to	5	6 to 12
Chops (Lam b)... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5						6 to 9
Chops	(Pork)		3	to	5	3 to 4
Ground & Stew Meats 1 to 2						3 to 4
Variety	Meats	.,,,,.,.,,.,,.,	.,.,..,.,,.,,.,..,		1 to 2	3 to 4
Sausage		(Pork)	1	to	2	1 to 2

Eating quality			DAYS IN		MONTHS IN
drops after			REFRIGERATOR		FREEZER
time shown			AT 35° tO 40° F.		AT 0° F.
			(2” to 4° c.)		(-18° C.)
Fresh Poultry
Chicken & Turkey (Whole) ................1 to 2					12
Chicken	(Pieces)	1	to	2	9
Turkey	(Pieces)	1	to	2	6
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . 1 to 2					6
Giblets			1 to 2		3
Cooked Poultry
Pieces (Covered with Broth)			,.,.,,....,...1	to 2	6
Pieces	(Not Covered)		3 to	4	1

Processed Meats

Bacon				7
Frankfurters.				7
Ham (Whole) .,,,........,..,...,....,.......,..,,,..				7
Ham	(Half)	.3	to	5
Ham (Sllces),...,,...........,,,,.,.,..,.,,...,,..,.,				3
Luncheon Meats ..,.,.,,,.,.,,,..,..,.,,,..,,..				3 to 5
Sausage		(Smoked)		7

Sausage (Dry & Semi-Dry) .............14 to 21

Cooked Meats

Cooked Meats and Meat Dishes . . . . . . . . 3 to 4 Gravy & Meat Broth 1 to 2

1

1/2

1 to 2

1 to 2

1 to 2 Freezing not recom-

{mended,

2 to 3

2 to 3

Cooked Poultry Dishes 3 to 4						4 to 6
Fried	Chicken	3	to	4			4
(Other than for meats& poultry)						FREEZER
Most fruits and vegetables			. . . . . . .	. ..................		....8-12 months
Lean fish,.,,..,.,,,,.,.,					...............................6-8		months
Fatty fish, rolls and breads, soups, stew, casseroles						.........2-3 months
Cakes, pies, sandwiches, leftovers (cooked),
ice	cream	(original	carton)	......	1	month	max.

*U.S. Department of Agriculture

Meats, fish and poultry purchased from the store vary in quality and age; ~onsequent]y, safe storage time in your refrigerator will vary.

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Fresh Food Storage Tips

Vegetables

. Use the vegetable drawers— they have been designed to preserve the natural moisture and freshness of produce.

. Covering vegetables with a moist towel helps maintain crispness.

●As a further aid to freshness, prepackaged vegetables can be stored in their original wrapping.

Unfrozen meats, fish, and poultry:

. Always remove store wrappings.

. Rewrap in foil, plastic wrap or wax paper and refrigerate immediately.

Cheese:

●Wrap well with aluminum foil, wax paper, or put in a plastic bag.

. Carefully wrap to expel air and help prevent mold.

. Store prepackaged cheese in its own wrapping if you wish.

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Tips on Freezing Foods

There are three essential requirements for efficient home freezing.

1.Initial quality. Freeze only top-quality foods. Freezing retains quality and flavor; it cannot improve quality.

2.Speed. The quicker fruits and vegetables are frozen after picking, the better the frozen product will be. You’ll save time, too, with less cutting and sorting to do.

3.Proper packaging. Use food wraps designed especially for freezing.

To freeze meat, fish and poultry, wrap well in freezer- weight foil (or other heavy-duty wrapping material), forming it carefully to the shape of the contents. This expels air. Fold and crimp ends of the package to provide a good, lasting seal. Don’t refreeze meat that has been completely thawed; meat, whether raw or cooked, can be frozen successfully only once.

Fine-quality ice cream, with high cream content, will normally require slightly lower temperatures than more “airy” already-packaged brands with low cream content.

●It will be necessary to experiment to determine the freezer compartment location and temperature control setting to keep your ice cream at the right serving temperature.

“The rear of the freezer compartment is slightly colder than the front.

New techniques are constantly being developed. Consult the County Extension Service or your local Utility Company for the latest information on freezing and storing foods.

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